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1 Ultimate Sponge (Recipe Sandra Walker)

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Ultimate Sponge (Recipe Sandra Walker)

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Ingredients

12 slice(s)

Batter

  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon cream of tartar
  • 180 grams custard powder
  • 130 grams caster sugar
  • 5 eggs, seperated (room temp)
  • 1 teaspoon vanilla extract
  • 1 pinch salt, (optional)

  • 1/2 teaspoon bicarbonate of soda
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  • 6
    50min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Sponge Cake
  1. Pre-heat oven to 180 degrees
  2. Grease one '20 inch' round cake tin. Line sides with baking paper.
    (extend above tin to allow extra height)
  3. Mill sugar into caster sugar if necessary, 2 seconds, speed 9.
    (clean and dry mixing bowl)
  4. Place the butterfly in the bowl, Add the egg whites and beat.
    2-4 minutes, speed 3 (until stiff) - measuring cap removed.
  5. With the butterfly still rotating - Speed 3
    Add caster sugar 1 teaspoon at a time through lid each side of the butterfly
  6. Ensure caster sugar has disolved 5-7 minutes.
  7. Combine the remaining dry ingredients in bowl (set aside)
  8. With butterfly still inserted - Reduce speed to Gentle stir setting
    Add yolks one at a time through the hole in the lid.
  9. Remove the butterfly, give the mixture a stir with the spatula.
  10. Add dry ingredients, mix 5 seconds, speed 3.
  11. Scrape down sides of the bowl and mix 3 seconds, speed 3
    (or until combined)
  12. Pour batter into cake tin and place in the oven for 30-40 minutes.
    Cake is ready when a skewer inserted in the middle comes out clean.
  13. Leave the cake in the tin for 5 minutes and then place on a wire rack to cool completely.
  14. Add whipped cream and decorate as you choose.
10

Accessories you need

  • Butterfly
    Butterfly
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  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Tip

Can be made in two 20 cm tins.

Decorating ideas
- Dust with icing sugar
- Fill with cream and top with strawberries and cream
- Fill with lemon curd or jam and top with cream or flavoured icing

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • The cake turned out fantastic. I did find that the...

    Submitted by ShaylasMum on 5. June 2022 - 21:13.

    The cake turned out fantastic. I did find that the yolks did not mix in with the whites so had to do this manually with spatula; the same with the dry ingredients but the end result was fantastic.

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